Research progress on formation mechanism and influencing factors of egg yolk gel

doi:10.13652/j.issn.1003-5788.2021.04.001

Home > Archive>Volume , Issue 4, 2021 >1-5. DOI:10.13652/j.issn.1003-5788.2021.04.001

Research progress on formation mechanism and influencing factors of egg yolk gel
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                        10.13652/j.issn.1003-5788.2021.04.001
                    
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                        [cstr]
                    
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Affiliation:(College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028)
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Abstract:

In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.

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张根生,俆旖梦,遇仕友,等.蛋黄凝胶形成机理及影响因素研究进展[J].食品与机械英文版,2021,(4):1-5.

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Received:January 08,2021
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Online: February 15,2023
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